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Favorite Things: A Rectangular Tart Pan

By Maureen Abood On September 17, 2013 · 7 Comments · In Favorite Things
You know I am a fan of removable-bottom tart pans of every shape and size. When I bought the rectangular pan years ago, I envisioned a whole array of adorable, beautiful oblong tarts served up to my friends and family. I thought of roasted tomato tarts, berry tarts, even cold veggie tarts cut in narrow [...]
Read More »

Favorite Things: The Ultimate Pizza Knife

By Maureen Abood On September 3, 2013 · 1 Comment · In Favorite Things
Sure, you can use a very sharp knife. Of course a sharp wheel cutter is classic and works fine too. But I can’t resist this double-handled pizza (or, as I prefer to call it, flatbread…) cutter. The walnut handles are special, as is the bowed stainless steel cutting edge that, when rocked along the top [...]
Read More »

Favorite Things: Glass Sundae Dishes

By Maureen Abood On August 13, 2013 · 1 Comment · In Favorite Things
You know how I was all crazy earlier this summer when I got an ice cream maker, my first? The ice cream in all of its nuances has been my fascination these months, lots of successes (salty burnt caramel, dark chocolate) and some teensie weensie flops (overly salted like the ocean salty burnt caramel, low-mint [...]
Read More »

Favorite Things: The Multi-Cherry Pitter

By Maureen Abood On August 1, 2013 · 6 Comments · In Favorite Things, Techniques
This is a cherry-pitting game-changer, my friends. Because generally speaking you aren’t pitting just a handful of cherries, in which case your greatest tool in the kitchen—your hands—works well to just tear the sweet cherry apart or pop out the tart cherry pit. Take that approach on quantity, and you best find a great window [...]
Read More »

Favorite Things: A Silpat nonstick mat

By Maureen Abood On July 8, 2013 · 5 Comments · In Favorite Things
How do I love thee, Silpat? Let me count the ways. If anything Made in France for baking doesn’t get you good, the functionality of a Silpat will. Silpat is a thin, flexible mat that is a 100% reliable nonstick surface, perfectly sized and reusable for a lifetime. Just lay the Silpat into the pan, [...]
Read More »

Favorite Things: A Berry Bowl

By Maureen Abood On June 26, 2013 · 3 Comments · In Favorite Things
The berry bowl is, simply put, a colander that’s pretty enough to go from sink to table. I’ve been infatuated with this little white berry bowl that I bought years ago and that I’ve managed to keep with me despite all of the moves. Seems like with every big pack-up and un-pack, one of my [...]
Read More »

Favorite Things: My new ice cream maker

By Maureen Abood On June 18, 2013 · 11 Comments · In Favorite Things
It’s one of those things I’ve been pining after for as long as I can remember. I hadn’t even used an ice cream maker before I went to culinary school, and there tried out both high (no freezer necessary; the machine does it all) and low (rock salt, ice, outside) machines. It didn’t seem to [...]
Read More »

Favorite Things: Paper Placemats

By Maureen Abood On June 11, 2013 · 6 Comments · In Favorite Things
  Paper placemats are my heroes. They are the poster child of reinvention, the sleeper of kool kitchen stuff. They’re the synthesis of so much that I can’t get enough of—first, they are paper, and I am a sucker for paper in all of its forms (paper art, paper bakeware, paper lace, parchment paper, and [...]
Read More »

Favorite Things: Tomato Powder

By Maureen Abood On June 3, 2013 · 12 Comments · In Favorite Things
Fresh, fruit of the vine, the-moment-it’s-picked is always best when it comes to produce of any kind, especially tomatoes. But best isn’t always possible. In fact, up north, it’s only possible for a very short window of the year. Besides, when it comes to something like tomatoes in the form of paste, we’re never using [...]
Read More »

Gone Writing (but not without a little something for you)

By Maureen Abood On May 15, 2013 · 5 Comments · In Favorite Things
This week I’m diving deep on some work that’s been needing special attention. I’m glad to plunge, but then that means it’s quiet in my kitchen. There are lots of simple, little meals though: Lebanese eggs with asparagus, soft-scrambled; snack; and a quick pasta (sauté zucchini and mushrooms with garlic, add some cream, then the [...]
Read More »
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Favorite Things: A Rectangular Tart Pan

By Maureen Abood On September 17, 2013 · 7 Comments · In Favorite Things
You know I am a fan of removable-bottom tart pans of every shape and size. When I bought the rectangular pan years ago, I envisioned a whole array of adorable, beautiful oblong tarts served up to my friends and family. I thought of roasted tomato tarts, berry tarts, even cold veggie tarts cut in narrow [...]
Read More »

Favorite Things: The Ultimate Pizza Knife

By Maureen Abood On September 3, 2013 · 1 Comment · In Favorite Things
Sure, you can use a very sharp knife. Of course a sharp wheel cutter is classic and works fine too. But I can’t resist this double-handled pizza (or, as I prefer to call it, flatbread…) cutter. The walnut handles are special, as is the bowed stainless steel cutting edge that, when rocked along the top [...]
Read More »

Favorite Things: Glass Sundae Dishes

By Maureen Abood On August 13, 2013 · 1 Comment · In Favorite Things
You know how I was all crazy earlier this summer when I got an ice cream maker, my first? The ice cream in all of its nuances has been my fascination these months, lots of successes (salty burnt caramel, dark chocolate) and some teensie weensie flops (overly salted like the ocean salty burnt caramel, low-mint [...]
Read More »

Favorite Things: The Multi-Cherry Pitter

By Maureen Abood On August 1, 2013 · 6 Comments · In Favorite Things, Techniques
This is a cherry-pitting game-changer, my friends. Because generally speaking you aren’t pitting just a handful of cherries, in which case your greatest tool in the kitchen—your hands—works well to just tear the sweet cherry apart or pop out the tart cherry pit. Take that approach on quantity, and you best find a great window [...]
Read More »

Favorite Things: A Silpat nonstick mat

By Maureen Abood On July 8, 2013 · 5 Comments · In Favorite Things
How do I love thee, Silpat? Let me count the ways. If anything Made in France for baking doesn’t get you good, the functionality of a Silpat will. Silpat is a thin, flexible mat that is a 100% reliable nonstick surface, perfectly sized and reusable for a lifetime. Just lay the Silpat into the pan, [...]
Read More »

Favorite Things: A Berry Bowl

By Maureen Abood On June 26, 2013 · 3 Comments · In Favorite Things
The berry bowl is, simply put, a colander that’s pretty enough to go from sink to table. I’ve been infatuated with this little white berry bowl that I bought years ago and that I’ve managed to keep with me despite all of the moves. Seems like with every big pack-up and un-pack, one of my [...]
Read More »

Favorite Things: My new ice cream maker

By Maureen Abood On June 18, 2013 · 11 Comments · In Favorite Things
It’s one of those things I’ve been pining after for as long as I can remember. I hadn’t even used an ice cream maker before I went to culinary school, and there tried out both high (no freezer necessary; the machine does it all) and low (rock salt, ice, outside) machines. It didn’t seem to [...]
Read More »

Favorite Things: Paper Placemats

By Maureen Abood On June 11, 2013 · 6 Comments · In Favorite Things
  Paper placemats are my heroes. They are the poster child of reinvention, the sleeper of kool kitchen stuff. They’re the synthesis of so much that I can’t get enough of—first, they are paper, and I am a sucker for paper in all of its forms (paper art, paper bakeware, paper lace, parchment paper, and [...]
Read More »

Favorite Things: Tomato Powder

By Maureen Abood On June 3, 2013 · 12 Comments · In Favorite Things
Fresh, fruit of the vine, the-moment-it’s-picked is always best when it comes to produce of any kind, especially tomatoes. But best isn’t always possible. In fact, up north, it’s only possible for a very short window of the year. Besides, when it comes to something like tomatoes in the form of paste, we’re never using [...]
Read More »

Gone Writing (but not without a little something for you)

By Maureen Abood On May 15, 2013 · 5 Comments · In Favorite Things
This week I’m diving deep on some work that’s been needing special attention. I’m glad to plunge, but then that means it’s quiet in my kitchen. There are lots of simple, little meals though: Lebanese eggs with asparagus, soft-scrambled; snack; and a quick pasta (sauté zucchini and mushrooms with garlic, add some cream, then the [...]
Read More »
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